Eightyrecipes
Healthy Coconut Macaroons
Chewy, golden coconut macaroons sweetened with honey and bound with egg whites. No condensed milk and naturally gluten free.
Ingredients
- 2 1/2 cups desiccated coconut 200 g
- 2 egg whites
- 1/4 cup honey 60 ml
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 325°F (160°C).
- Line a baking tray with parchment paper.
- In a bowl, whisk together the egg whites, honey, vanilla extract and salt.
- Stir in the desiccated coconut until fully combined.
- Scoop small mounds of the mixture onto the prepared baking tray.
- Shape into rounded macaroons.
- Bake for 15 to 18 minutes, or until lightly golden around the edges.
- Allow to cool completely on the tray before serving.
Notes
Nutrition values are an estimate. Makes 8 to 10 macaroons depending on size. If the mixture falls apart it is too dry, so make sure the egg whites are fully mixed in; if it spreads it is too wet, so add a little extra coconut. Sweetened shredded coconut can be used but the macaroons will be sweeter. Store in an airtight container at room temperature for up to 5 days.
Nutrition
Nutrition is an estimate, calculated automatically.
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